[bahr-bi-kyoo] 
noun, verb, -cued, -cu⋅ing.| 1. | pieces of beef, fowl, fish, or the like, roasted over an open hearth, esp. when basted in a barbecue sauce. |
| 2. | a framework, as a grill or a spit, or a fireplace for cooking meat or vegetables over an open fire. |
| 3. | a dressed steer, lamb, or other animal, roasted whole. |
| 4. | a meal, usually in the open air and often as a political or social gathering, at which meats are roasted over an open hearth or pit. |
| 5. | to broil or roast whole or in large pieces over an open fire, on a spit or grill, often seasoning with vinegar, spices, salt, and pepper. |
| 6. | to cook (sliced or diced meat or fish) in a highly seasoned sauce. |
| 7. | to cook by barbecuing or to entertain at a barbecue: If the weather's nice, we'll barbecue in the backyard. |
| bar·be·cue (bär'bĭ-kyōō') n.
To roast, broil, or grill (meat or seafood) over live coals or an open fire, often basting with a seasoned sauce. [American Spanish barbacoa, of Taino origin.] |
